TW201828821A - Powdery plant extract for beverages and method for manufacturing same - Google Patents

Abstract

The present invention addresses the problem of providing a powdery plant extract for beverages having an excellent flavor-retention effect and high solubility. To solve this problem, provided is a powdery plant extract for beverages which comprises a drinkable plant extract and a branched [alpha]-glucan mixture, said branched [alpha]-glucan mixture having properties (A) to (C), at a ratio by mass in terms of solid of 1:0.1 to 1:20: (A) containing glucose as a constituting sugar; (B) having a branched structure with a glucose polymerization degree of 1 or greater that is connected, via a bond other than an [alpha]-1,4 bond, to a non-reducing terminal glucose residue positioned at an end of a linear glucan with a glucose polymerization degree of 3 or greater connected via an [alpha]-1,4 bond; and (C) when digested by isomaltodextranase, forming isomaltose in an amount of 5 mass% or more relative to solid digestion products.

Description

Powdered plant extracts for beverages and method of manufacturing the same

[0001] The present invention relates to powdered plant extracts for beverages, more specifically, it is excellent in solubility, and when dissolved, imparts the same aroma and flavor as ordinary plant extract beverages (green tea, black tea, coffee, etc.) Powdered plant extracts for beverages and methods for making the same.

[0002] Powdered plant extracts such as powdered green tea and the like are powdered plant extracts for beverages obtained by pulverizing plant extracts (drinking plant extracts) in powder form, so storage is relatively easy. It is useful because it can be easily prepared by pouring beverages such as tea cups and pouring hot water. [0003] However, such powdered plant extracts for beverages have a problem in that the flavor derived from drinking plant extracts deteriorates or volatilizes when they are manufactured and stored. In order to maintain the flavor derived from plant extracts, various methods using various powdered substrates have been proposed, but there has not yet been proposed a one that is sufficiently satisfactory in terms of flavor retention. In addition to this, the use of powdered base materials may reduce the solubility in water or hot water. [0004] For example, Patent Document 1 discloses that an aqueous solution prepared by dissolving and containing a tea extract and dextrins of DE10 to 25 is spray-dried under carbon dioxide dissolution to produce an excellent flavor and The method of dissolving instant tea. However, due to the addition of dextrin, there is a problem that the original flavor of the tea is impaired due to the paste smell or viscosity derived from dextrin. [0005] Patent Document 2 discloses a brewed tea that is obtained by blending malto-oligosaccharides with a specific degree of polymerization to maintain the flavor held by tea leaves and has excellent storage stability. However, since most of them use maltooligosaccharides such as maltotetraose, maltopentaose, maltohexaose, etc., the original flavor of tea may be impaired due to the sweet taste derived from these maltooligosaccharides. . [0006] Patent Document 3 discloses that the use of cyclodextrin to produce a long-term storage has no deterioration of aroma components and the like, and has a storage stability of almost the same flavor as the tea soup obtained by the usual tea drinking method Excellent method of instant tea. However, since this method contains cyclodextrin, the unique bitterness of the tea extract may be masked, and as a result, the original flavor of the tea may be compromised. [0007] Patent Document 4 discloses that when indigestible dextrin is used as a powdered base material, carbon dioxide is dissolved in a solution containing tea extract and indigestible dextrin and spray-dried to produce a solution A method of instant tea with good aroma and excellent palatability. However, this method only mixes indigestible dextrin with tea extract to make instant tea. The solubility in water or hot water is poor, so it is necessary to further dissolve carbon dioxide in the added and dissolved indigestible dextrin. In terms of the step of spray drying the tea extract, it is more inconvenient. [0008] As far as the applicant knows, powdered plant extracts for beverages that have simple preparation steps and have sufficiently satisfactory solubility and maintain the original flavor of drinking plant extracts have not yet been provided. Under such circumstances, in this field, it is earnestly looking forward to powdered plant extracts for beverages that are excellent in solubility, and a method for producing the same, without compromising the original flavor and aroma of the drinking plant extracts. [Prior Art Literature] [Patent Literature] [0009] [Patent Literature 1] Japanese Patent Laid-Open No. Sho 60-210949 [Patent Literature 2] Japanese Patent Laid-Open No. 2001-000108 [Patent Literature 3] Japanese Patent Laid-Open Gazette 2000-253820 [Patent Document 4] Japanese Patent Laid-Open No. 2009-017867

[Problems to be solved by the invention] [0010] The present invention was completed in view of the above-mentioned current state of the art, and its object is to provide powder plant extracts for beverages that maintain the original flavor and aroma of drinkable plant extracts and have excellent solubility Thing and its manufacturing method. [Means for Solving the Problem] [0011] In the course of their efforts to solve the above-mentioned problems, the inventors of the present invention found that the branch of the applicant disclosed in the International Publication No. WO2008 / 136331, branch α-Portuguese The glycan mixture is surprisingly surprising when compared to the conventional powdered plant extracts for beverages, the powdered plant extracts for beverages obtained by blending and pulverizing the drink plant extracts with a certain mass ratio are powdered. Not only the original flavor and aroma of drinking plant extracts are excellent, but also high solubility in water. At the same time, the manufacturing method is established to complete the present invention. [0012] That is, the present invention solves the above-mentioned problems by providing a powdered plant extract for beverages containing a drinkable plant extract and a branched α-glucan mixture having the following characteristics (A) to (C), The mass ratio in terms of solids of the mixture of drinking plant extracts and branched α-glucan contained in the powdered plant extracts for beverages is 1: 0.1 to 1:20; (A) uses glucose as a constituent sugar, (B) The non-reducing terminal glucose residue at one end of a linear glucan having a glucose polymerization degree of 3 or more linked by an α-1,4 bond has a bond other than the α-1,4 bond The branched structure of the glucose polymerization degree of 1 or more formed by the connection is digested by isomaltoglucanase to produce isomaltose of 5 mass% or more per solid of the digested matter. [0013] Furthermore, the present invention solves the above problem by providing a method for manufacturing a powdered plant extract for beverages including the following steps: in the coexistence of an aqueous solvent, it will have the following characteristics (A) to (C) The branched α-glucan mixture is mixed with the drinking plant extract in such a manner that the mass ratio of the drinking plant extract and the branched α-glucan mixture in terms of solids becomes 1: 0.1 to 1:20, and The step of obtaining a mixed solution; and the step of powdering the obtained mixed solution. [Effects of the invention] [0014] The powdered plant extract for beverages of the present invention does not impair the original flavor and aroma of drinking plant extracts, and when it is dissolved in liquids such as water, it shows that it is compared with conventional beverages. The powdered plant extract has better solubility. In addition, according to the manufacturing method of the present invention, the powdered plant extract for beverage can be prepared only in a simple step of mixing and pulverization, so the powdered plant extract for beverage can be manufactured industrially easily and in large quantities, at low cost, and stably Thing.

The present invention relates to a powder plant extract for beverages and a method for producing the same. The powder plant extract for beverages includes a drink plant extract and a branch α- having the following characteristics (A) to (C) The glucan mixture, the mass ratio of the drinking plant extract and the branched α-glucan mixture contained in the powdered plant extracts, in terms of solids, is 1: 0.1 ～ 1: 20; (A) Glucose as a constituent sugar, (B) at the non-reducing terminal glucose residue located at one end of a linear glucan having a glucose polymerization degree of 3 or more connected via an α-1,4 bond has a via α-1,4 The branched structure of glucose polymerization degree 1 or more formed by linkages other than the linkage, (C) is digested by isomalt glucanase to produce isomaltose of 5 mass% or more per solid of the digest. [0016] The so-called powdered plant extract for beverages in this specification means that the drinkable plant extract extracted from the plant by an aqueous solvent is dried and powdered. Here, as plants, specifically, tea trees such as Camellia sinensis and Assam tea; chamomile, roselle, lavender, mint, rose hip, peppermint, lemon grass, fish Herbs (vanilla) such as grass, Gymnema, Lagerstroemia indica, Ginkgo biloba, jute, alfalfa, cumin, winter holly, Jiayelong tea, eucommia, South African tea, aloe vera, cherry leaves, perilla, etc. , Rice, soybean, buckwheat and other cereals; Korean ginseng, burdock and other root vegetables; coffee trees, etc. [0017] The so-called drinkable plant extract in this specification means that one or more parts selected from the leaves, stems, flowers, calyx, roots, seeds, etc. of the above plants are subjected to processing such as drying, roasting, fermentation, etc. as needed, and Producer for extraction. Specific examples of the extract of this kind of drinking plant include green tea, oolong tea, black tea, roasted tea, crude tea, vanilla tea, eucommia tea, South African tea, houttuynia tea, barley tea, barley, black rice tea, buckwheat tea, burdock Tea, coffee beans, etc. [0018] The so-called branched α-glucan mixture in this specification means, for example, the branched α-glucan mixture disclosed by the same applicant as the present case in International Publication No. WO2008 / 136331, etc. (hereinafter , Only called "branched alpha-glucan mixture"). The branched α-glucan mixture is obtained by using starch as a raw material and various enzymes act on it, usually in the form of a plurality of branched α-glucans having various branching structures and glucose polymerization degrees The form of a mixture of sugar as the main body. As a method for producing the branched α-glucan mixture, it may be exemplified that the α-glucosidyl transferase disclosed in the aforementioned International Publication No. WO2008 / 136331 acts on starch, or other than the aforementioned α-glucosidyl group In addition to the transfer enzyme, amylases such as amylase (EC 3.2.1.60), amylase (EC 3.2.1.60), pullulanase (EC 3.2.1.41), isoamylase (EC 3.2.1.68) and other starch debranching enzymes are combined. In addition, cyclomaltodextrin glucan transferase (EC 2.4.1.19), starch branching enzyme (EC 2.4.1.18), or Japanese Patent Laid-Open No. 2014-54221, etc., have an α with a polymerization degree of 2 or more -1,4 Dextran is a method of performing one or more enzymes such as enzymes that transfer α-1,6 to glucose residues inside starch to act on starch. In the current technology, the individual branched α-glucan molecules constituting the branched α-glucan mixture used in the present invention are isolated and quantified or their structure is determined, that is, glucose belonging to its constituent unit The bonding pattern and bonding sequence of the residues is impossible or extremely difficult. The branched α-glucan mixture can be mixed by various physical, chemical or enzyme methods commonly used in the field. Give features as a whole. [0019] That is, the structure of the branched α-glucan mixture used in the present invention is characterized by the above-mentioned features (A) to (C) for the entire mixture. This branched α-glucan mixture is a glucan (characteristic (A)) that uses glucose as a constituent sugar, and is located in a linear glucose with a polymerization degree of glucose of 3 or more, which is connected via an α-1,4 bond. The non-reducing terminal glucose residue at one end of the glycan has a branched structure with a degree of glucose polymerization of 1 or more connected by a bond other than the α-1,4 bond (feature (B)). In addition, the so-called "non-reducing terminal glucose residue" in feature (B) means a glucose residue located at a terminal that does not show reducing properties in the glucan chain connected through the α-1,4 linkage. "A bond other than α-1,4 bond", if the word meaning is "a bond other than α-1,4 bond", it means α-1,2 bond, α-1,3 bond , Α-1,6 bonding, and other bonding other than α-1,4 bonding. [0020] Furthermore, the branched α-glucan mixture used in the present invention has the following characteristics: by isomalt glucanase digestion, each solid content of digestion produces 5 mass% or more isomaltose (characteristic ( C)). [0021] Thus, the branched α-glucan mixture used in the present invention is a glucan mixture characterized by the aforementioned characteristics (A) to (C). Among these characteristics, if the characteristics (C) are supplemented, they are as follows. [0022] With regard to the aforementioned feature (C) that characterizes the branched α-glucan mixture used in the present invention, so-called isomalt glucanase digestion means that isomalt glucanase acts on the The α-glucan mixture is branched and hydrolyzed. Isomalt glucanase is an enzyme given an enzyme number (EC) of 3.2.1.94, which is α-1,2, α with the reducing end side of the isomaltose structure adjacent to the α-glucan -1,3, α-1,4, and α-1,6, any of the bonding styles will be hydrolyzed with the characteristic enzyme. In isomalt glucanase digestion, it is more appropriate to use isomalt glucanase derived from Arthrobacter Globiformis (see, for example, Sawai et al., Agricultural and Biological Chemistry, Vol. 52, No. 2 No., pages 495-501 (1988)). [0023] The ratio of isomaltose per solid of the digested matter produced by the aforementioned isomalt glucanase digestion represents the structure of the branched α-glucan constituting the branched α-glucan mixture The ratio of the isomaltose structure obtained by the hydrolysis of isomalt glucanase can be characterized by the enzyme method in the structure of the branched α-glucan mixture by the feature (C). [0024] The branched α-glucan mixture used in the present invention is digested by isomaltoglucanase, and the solids produced per digest are usually 5 mass% or more, preferably 10 mass% or more, More preferably, it is 15% by mass or more, further preferably 20% by mass or more and 70% by mass or less, and still more preferably 20% by mass or more and 60% by mass or less isomaltose, the plant used to powder the drinkable plant extract The original flavor retention effect of the extract is stronger, and it can be more suitably used in the practice of the present invention. [0025] That is, as described later, it is generally considered that the isomaltose structure in each α-glucan molecule constituting the branched α-glucan mixture is closely related to the flavor retention of the powdered plant extract for beverage of the present invention when dissolved . The branched α-glucan mixture with an amount of isomaltose produced by the digestion of isomalt glucanase less than 5 mass% will have a structure similar to maltodextrin with less branched structure. When the powdered plant extracts for beverages are dissolved, the structural characteristics related to flavor retention are weakened, which is not good, and there is an appropriate range for the amount of isomaltose obtained by digestion with isomaltoglucanase. [0026] In addition, as one of the more suitable aspects of the branched α-glucan mixture used in the present invention, a water-soluble food obtained by high-performance liquid chromatography (enzyme-HPLC method) can be cited Characteristic (D) with a fiber content of 40% by mass or more. [0027] With regard to the aforementioned characteristic (D) that characterizes the branched α-glucan mixture used in the present invention, the so-called “high performance liquid chromatography (enzyme-HPLC method)” for obtaining the content of water-soluble dietary fiber (Hereinafter, just referred to as "enzyme-HPLC method"), it is the nutrition labeling standard of the Ministry of Health, Welfare and Welfare Notice No. 146, May, 2005, "Analysis method of nutritional components, etc. (Column 3, column 1 of nutrition labeling standard The method described in item 8), the method described in "food fiber", if it is outlined, is as follows. That is, the sample is decomposed by a series of enzyme treatments using heat-stabilizing α-amylase, protease, and glucoamylase, and the gel is prepared by removing proteins, organic acids, and inorganic salts from the treatment liquid with an ion exchange resin Filter the sample solution for chromatography. Next, it was subjected to gel filtration chromatography to obtain the peak areas of undigested glucan and glucose in the chromatogram, using each peak area and a sample previously determined by the glucose / oxidase method according to the usual method. The amount of glucose in the solution is used to calculate the water-soluble dietary fiber content of the sample. In addition, the so-called "water-soluble dietary fiber content" throughout this specification, unless otherwise specified, means the water-soluble dietary fiber content determined by the aforementioned "enzyme-HPLC method". [0028] The content of water-soluble dietary fiber means the content of α-glucan not decomposed by α-amylase and glucoamylase, and the characteristic (D) is that the structure of the branched α-glucan mixture is the whole of the mixture. It is one of the indicators that give features by enzyme technique. [0029] Having the above characteristics (A) to (C), while the content of water-soluble dietary fiber is 40% by mass or more and less than 100% by mass, preferably 50% by mass or more and less than 95% by mass, more preferably 60 More than 90% by mass and less than 90% by mass, preferably 70% by mass and less than 85% by mass branched α-glucan mixture, the flavor retention effect when the powdered plant extract for beverage is dissolved in water, etc. It is stronger and can be more appropriately used in the practice of the present invention. [0030] Furthermore, as one of the more suitable aspects of the present branched α-glucan mixture, those having the following characteristics (E) and (F) can be cited, and the characteristics can be obtained by methylation analysis . (E) The ratio of glucose residues bonded by α-1,4 to glucose residues bonded by α-1,6 is in the range of 1: 0.6 to 1: 4, (F) by α-1, The total of 4 linked glucose residues and α-1,6 linked glucose residues account for more than 55% of all glucose residues. [0031] The so-called methylation analysis, as is well known, is generally used as a method for determining the bonding pattern of monosaccharides constituting such polysaccharides or oligosaccharides (Ciucanu et al., Carbohydrate Research, Volume 131, No. 2, pages 209-217 (1984)). In the case of applying methylation analysis to the analysis of the bonding pattern of glucose in dextran, first, all free hydroxyl groups in the glucose residues constituting dextran are methylated, and then, after complete The methylated dextran is hydrolyzed. Next, the methylated glucose obtained by hydrolysis is reduced to produce a methylated glucose alcohol in the form of eliminated rotamers. Furthermore, by free hydroxyl groups in this methylated glucose alcohol Acetylation is performed to obtain partially methylated glucose alcohol acetate (in addition, "partially methylated glucose alcohol acetate" is sometimes simply referred to as "partial methylate"). By analyzing the obtained partial methylates by gas chromatography, various partial methylates derived from glucose residues with different bonding patterns in dextran can be The percentage (%) of the peak area occupied by the peak area of all partial methylates. In addition, the peak area% can determine the ratio of the presence of glucose residues having different bonding patterns in the glucan, that is, the ratio of the presence of each glucoside bond. The "ratio" for partial methylates should mean the "ratio" of the peak area in the gas chromatogram of the methylation analysis, and the "%" for partial methylation should mean the gas chromatography for the methylation analysis. "Area%" in the picture. [0032] The so-called "α-1,4 bonded glucose residues" in (E) and (F) above are bonded to other glucose only through hydroxyl groups bonded to the 1 and 4 carbon atoms Glucose residues derived from the residues were detected in the form of 2,3,6-trimethyl-1,4,5-triethoxyglucitol in methylation analysis. In addition, the so-called "α-1,6 bonded glucose residues" in (E) and (F) above are only bonded to other glucose residues through hydroxyl groups bonded to the 1 and 6 carbon atoms. In the methylation analysis, the glucose residue formed by the group was detected in the form of 2,3,4-trimethyl-1,5,6-triethoxyglucitol. [0033] The ratio of α-1,4 bonded glucose residues to α-1,6 bonded glucose residues obtained by methylation analysis, and α-1,4 bonded glucose residues The ratio of glucose residues and α-1,6-linked glucose residues to all glucose residues can be used to characterize the structure of the branched α-glucan mixture as a whole by chemical means. One of the indicators. [0034] The feature of "Equivalent ratio of glucose residues bonded through α-1,4 to glucose residues bonded through α-1,6" in (E) above is in the range of 1: 0.6 to 1: 4 It means that the 2,3,6-trimethyl-1,4,5-triethyl glucosyl alcohol and 2, were detected when the branched α-glucan mixture was submitted to methylation analysis. The ratio of 3,4-trimethyl-1,5,6-triethoxyglucitol is in the range of 1: 0.6 to 1: 4. In addition, the above (F) "Total glucose residues bonded by α-1,4 and glucose residues bonded by α-1,6 account for more than 55% of all glucose residues" means that this In the methylation analysis of the branched α-glucan mixture, 2,3,6-trimethyl-1,4,5-triethoxyglucitol and 2,3,4-trimethyl-1, The total amount of 5,6-triethyl glucosyl alcohol accounts for more than 55% of the partially methylated glucose alcohol acetate. In general, starch does not have glucose residues bonded only at positions 1 and 6, and α-1,4 bonded glucose residues account for the majority of all glucose residues, so (E) and ( The requirement of F) means that the branched α-glucan mixture has a completely different structure from starch. [0035] As specified in the characteristics of (E) and (F) above, in a preferred form, the branched α-glucan mixture has a considerable degree of , 6-linked glucose residues ", in cases where a higher flavor retention effect is required, those with a more complex branching structure can expect a higher effect, so it is better to exclude α-1,4 bonding and In addition to α-1,6 bonds, complexes have α-1,3 bonds and α-1,3,6 bonds. Specifically, for example, α-1,3-linked glucose residues are preferably 0.5% or more and less than 10% of all glucose residues, and α-1,3,6-linked glucose residues are preferred It is more than 0.5% of all glucose residues. Here, the so-called "α-1,3,6 bond" means "to bond with other glucose in 3 places at the 1st, 3rd and 6th hydroxyl groups (after α-1,3,6, 6) glucose residues). [0036] The above "α-1,3 bonded glucose residues are more than 0.5% and less than 10% of all glucose residues" can be confirmed by the following way: the present branched α-glucan mixture for At the time of methylation analysis, there was 2,4,6-trimethyl-1,3,5-triethyl glucosyl alcohol with more than 0.5% and less than 10% of partially methylated glucose alcohol acetate . In addition, the above "α-1,3,6 bonded glucose residues are more than 0.5% of all glucose residues" can be confirmed by the following way: This branched alpha-glucan mixture is in methylation analysis , There are 2,4-dimethyl-1,3,5,6-tetraethanoylglucitol with more than 0.5% and less than 10% of partially methylated glucose alcohol acetate. [0037] The present branched α-glucan mixture can also be characterized by a weight average molecular weight (Mw) and a value (Mw / Mn) obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn). The weight average molecular weight (Mw) and the number average molecular weight (Mn) can be obtained using, for example, size exclusion chromatography. In addition, since the average degree of glucose polymerization of the branched α-glucans constituting the branched α-glucan mixture can be calculated based on the weight average molecular weight (Mw), the branched α-glucan mixture can also be calculated by The average degree of glucose polymerization is characteristic. The average glucose polymerization degree can be obtained by subtracting 18 from the weight average molecular weight (Mw) and dividing the molecular weight by the amount of glucose residues 162. The present branched α-glucan mixture used in powdered plant extracts for beverages is more suitably an average glucose polymerization degree of usually 8 to 500, preferably 15 to 400, more preferably 20 to 300. In addition, the branched α-glucan mixture exhibits the same properties as ordinary glucans in that the average glucose polymerization degree increases as the viscosity increases, and the average glucose polymerization degree decreases as the viscosity decreases. Therefore, according to the embodiment of the powdered plant extract for beverages of the present invention, it is suitable to select and use the present branched α-glucan mixture having an average degree of glucose polymerization that meets the viscosity required for the beverage. [0038] Regarding the value Mw / Mn obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn), the closer to 1 it means the branched α-glucan molecules constituting the branched α-glucan mixture The smaller the deviation of the degree of glucose polymerization. The present branched α-glucan mixture used in the drinking plant extract is more suitably used as long as the Mw / Mn is usually 20 or less without problems, but it is preferably 10 or less, and more preferably 5 or less. [0039] The branched α-glucan mixture used in the present invention is as described above. In the practice of the present invention, various branched α-glucans disclosed in the aforementioned International Publication No. WO2008 / 136331 can be used Glycan mixture. Among these, α-derived from Bacillus circulans PP710 (FERM BP-10771) and / or Arthrobacter Globiformis PP349 (FERM BP-10770) may be used more appropriately. Glucosyltransferase alone, or the α-glucosyltransferase and pullulanase (EC 3.2.1.41), isoamylase (EC 3.2.1.68) and other starch debranching enzymes and / or cyclic malt The dextrin glucan transferase (EC 2.4.1.19 (CGTase) is combined to act on the branched α-glucan mixture obtained from the starch raw material. Furthermore, it can be particularly suitably used by the applicant Lin Yuan Co., Ltd. The branched alpha-glucan mixture sold by the company in the form of isomaltodextrin (registered trademark "Fibryxa"). [0040] The branched alpha-glucan contained in the powdered plant extract for beverages of the present invention The amount of the glycan mixture is 1: 0.1 to 1:20 in terms of solids relative to the drinking plant extract, and it is more appropriate to contain it in the ratio of 1: 0.33 to 1: 5. It is included in the aforementioned numerical range Powdered plant extracts for beverages containing branched α-glucan mixtures are excellent in solubility, and maintain the same flavor and aroma as plant extract beverages (green tea, black tea, coffee, etc.) when dissolved. In addition, in the case where the mass ratio is less than 0.1, the above-mentioned effects caused by the branched α-glucan mixture cannot be fully exerted, which is not good. In addition, on the contrary, when the mass ratio exceeds 20, Due to the large amount of branched α-glucan mixture, the characteristics such as flavor and solubility tend to deteriorate. In addition, the α-glucan mixture contained in the powdered plant extract for beverages of the present invention is usually in powder form. The plant extract is added, if necessary, in a form of a solution prepared by dissolving it in water, etc., or in the form of a syrup. [0041] Powdered plant extract for beverages targeted by the present invention It is characterized by containing a branched α-glucan mixture, and when the powdered plant extract for beverages is dissolved in a liquid such as water, the original flavor and aroma of the plant extract beverage are sufficiently maintained. The mechanism of the dextran mixture to effectively maintain the flavor and aroma of the powdered plant extracts for beverages is unknown. It can be presumed that this branched alpha-glucan mixture that may have the characteristics of (A) to (C) above may interact with plants. The main flavors and aroma components of extract beverages (specifically, teas) are terpenes, aldehydes, pyrazines, pyrroles, and furans that interact with each other to maintain flavor. [0042] Thus, the present invention The powdered plant extract for beverages is effective in maintaining flavor by containing a predetermined amount of branched α-glucan mixture, and besides, it becomes excellent in solubility. In addition, the powdered plant extract for beverages of the present invention in It also blends other ingredients other than the branched α-glucan mixture in appropriate amounts as needed. Examples of other ingredients include preservatives, colorants, excipients, binders, flavoring agents, antioxidants, pH adjusters, sweeteners, spices, sours, seasonings, etc., which can be used in appropriate combination Appropriate amount of 1 or 2 or more. The blending amount of the aforementioned other components may be appropriately set according to the type and the type of the powdered plant extract for beverages blended. Generally, for each component, it can be exemplified as a solid substance conversion, relative to the powdered plant for beverages. The extract is selected from 0.0001% by mass or more, more suitably from 0.001 to 30% by mass, more suitably from 0.01 to 20% by mass, and further suitably from 0.01 to 10% by mass. In addition, the aforementioned other components may be appropriately blended in the necessary amount in one or more steps until the powder plant extract for beverage of the present invention is completed. [0043] Examples of the preservatives include edible organic acids such as acetic acid, citric acid, malic acid, fumaric acid, and lactic acid; alcohols such as ethanol, propylene glycol, and glycerin; and amino acids such as glycine and alanine; Common salt, acetate, citrate, sodium carbonate, potassium carbonate, calcium oxide, calcium hydroxide, calcium carbonate, disodium phosphate, tripotassium phosphate and other salts. [0044] Examples of the aforementioned coloring agent include red yeast rice, crab shell powder, astaxanthin, vegetable pigment, red yeast rice pigment, concentrated Phaffia pigment oil, gardenia yellow, matcha pigment, carmine pigment, Gardenia yellow pigment, gardenia blue pigment, flavonoid pigment, caramel pigment, β-carotene, carotenoid pigment, charcoal and other natural pigments; and red No. 2, red No. 3, red No. 104, red No. 105 , Red No. 106, yellow No. 4, yellow No. 5, blue No. 1, titanium dioxide and other synthetic coloring materials. Examples of the aforementioned sweeteners include granulated sugar, glucose, fructose, high fructose syrup, glycyrrhizin, stevia, aspartame, and fructooligosaccharides. [0046] The powdered plant extracts for beverages of the present invention are soluble in water, warm water, milk, etc., and can be blended with cookies, crackers, biscuits and other biscuits or jelly, mousse, Bavarian milk Frozen, pudding, ice, fern cake, dumplings, steamed bread, pound cake, chiffon cake, souffle, etc. In addition, it can also be blended into supplements such as tablets and granules. By blending the powdered plant extract for beverages of the present invention, the original flavor of the plant extract can be imparted to various foods and drinks, lozenges, granules, and the like. The content of the powdered plant extracts for beverages in these foods also differs depending on the type of food, generally 1 to 100% by mass, and specifically 5 to 80% by mass. [0047] <The manufacturing method of the powder plant extract for beverages related to the present invention> The present invention is an invention related to the manufacturing method of the powder plant extract for beverages. The manufacturing method of the powder plant extract for beverages includes the following steps: Under the coexistence of an aqueous solvent, the above-mentioned branched α-glucan mixture having the characteristics of (A) to (C) is pressed against the drinking plant extract to the drinking plant extract and the branched α-glucan mixture in a solid The step of mixing the mass conversion ratio of 1: 0.1 to 1:20 to obtain a mixed solution; and the step of pulverizing the obtained mixed solution. [0048] For the production method of the powdered plant extract for beverages, if the outline is specifically described, an aqueous solvent is added to the plant raw material to perform extraction and rough separation to obtain an extraction solution (extraction step). Extract), add and mix the branched α-glucan mixture and dissolve it, further concentrate the extract (concentration step), and then remove the aqueous solvent by drying the concentrate (drying step) to obtain The powder composition is crushed and classified as needed to produce a powdered plant extract for beverages. Regarding the method of blending the branched α-glucan mixture into the extract (plant extract), whether it is added to the aqueous solvent in advance, added to the extract, and concentrated to the extract Any of the methods can be implemented advantageously. In addition, it can also be added by these plural methods. [0049] The so-called extraction step is a step of adding an aqueous solvent to the plant raw material, performing immersion, stirring, or heating to perform extraction to obtain an extraction solution. As the aqueous solvent, water such as tap water, deionized water, distilled water, deoxygenated water, or ethanol and mixed solvents of these can be used. In the aqueous solvent, additives such as antioxidants, emulsifiers, and pH adjusters may be blended alone or in combination. In addition, instead of using an aqueous medium, it is possible to use the juice obtained by pressing the plant raw material instead of the extract. The extraction temperature is not particularly limited, but is preferably 15 ° C or higher and 100 ° C or lower. When the extraction temperature is less than 15 ° C, the extraction efficiency is significantly reduced. In addition, when it is at a temperature exceeding 100 ° C, unnecessary components are excessively extracted, and denaturation of aroma components easily occurs. [0050] The so-called concentration step is a step of selectively removing the aqueous solvent from the plant extract to increase the concentration of the extract. The concentration step itself is not a necessary step. By concentrating the extract in advance, the drying step can be performed efficiently. Concentration can be performed by well-known methods, such as reduced pressure concentration, freeze concentration, and reverse osmosis membrane concentration. Among these, the reverse osmosis membrane concentration and freezing concentration of the volatile and less denatured aroma components derived from the plant extract are preferred. [0051] The so-called drying step is a step of evaporating the aqueous solvent in the liquid of the extraction liquid (or concentrated liquid) into which the branched α-glucan mixture has been blended to perform dry powdering. Dry powdering can be carried out by suitable methods such as hot air drying, vacuum drying, spray drying, freeze vacuum drying, drum drying, extrusion granulation, and flow granulation. Among these, freeze vacuum drying or spray drying with less loss of flavor components derived from the plant extract being dried is preferred. [0052] Hereinafter, the present invention will be described in more detail based on experiments. [0053] <Experiment 1: Effect of powdered base material on the flavor of plant extract beverages> (1) Summary By blending branched α-glucan mixture or indigestible paste in drinking plant extracts As a powdered base material, a powdered plant extract for beverage is prepared, and the influence of the difference in the powdered base material on the flavor of the plant extract beverage when each is dissolved in warm water is investigated. (2) Experimental method (a) The test sample was prepared in oolong tea extract (trade name "Oolong tea extract M aqueous", containing a solution of oolong tea extract solids 10% by mass, sold by Maruzen Pharmaceutical Co., Ltd.) 50g ( To the solids 5g), powders 0.5, 1.65, 2.5 of the same branched α-glucan mixture (hereinafter, referred to as "branched α-glucan mixture") added to the user of Example 1 described later are added. 5.0, 25.0, 50.0, 100.0, 200.0g, mix, add water as needed to obtain 8 kinds of oolong tea extracts with different blending ratio of branched α-glucan mixture. Then, each of the obtained oolong tea extracts blended with the branched α-glucan mixture was freeze-dried to prepare a powdered plant extract (powder oolong tea) for beverages (tested samples 1 to 8). As a comparison object, except that a commercially available indigestible dextrin (trade name "Fibersol 2", sold by Matsutani Chemical Industry Co., Ltd.) was added instead of the branched α-glucan mixture, the same method as above Prepare powdered oolong tea (tested samples 9 to 16). In addition, the obtained test samples 1 to 8 and 9 to 16 each contain a branched α-glucan mixture or indigestible dextrin 0.1, 0.33, 0.5 relative to 1 part by mass of oolong tea extract solids , 1, 5, 10, 20 or 40 parts by mass. [0054] (b) Functional test For the tested samples 1 to 16 of the powdered oolong tea obtained by the above method and the oolong tea extract (control) belonging to the raw material, the solids derived from the oolong tea extract became 0.33 g each It was filled into a teacup by a method, dissolved in 100 ml of warm water at 70 ° C, and its flavor was evaluated by five reviewers based on the evaluation criteria shown in Table 1. The score with the highest number of evaluation reviewers is used as the evaluation score. When the number of people evaluated is the same, the middle score of the evaluation is used as the evaluation score. Table 2 shows the composition and functional evaluation results of the control and tested samples 1 to 16, respectively. [0055] [0056] [0057] As shown in Table 2, it can be seen that the branched α-glucan mixture is used as a powdered base material and added to 0.1 to 20 parts by mass relative to 1 part by mass of solids in the oolong tea extract. The finished powdered oolong tea (test samples 1 to 7) is dissolved in warm water. The oolong tea is the same aroma or flavor as the control oolong tea. Add 0.33 to 5 parts by mass of powdered oolong tea (tested sample 2) The series to 5) are particularly excellent. Here, it can be seen that in the powdered oolong tea (tested sample 8) made by adding 40 parts by mass of branched α-glucan mixture, the branched α-glucan will be felt for the oolong tea obtained by dissolution The sweetness or odor of the mixture impairs the original flavor or aroma of oolong tea. On the other hand, it can be seen that in the oolong tea obtained by dissolving the powdered oolong tea (tested samples 9 to 16) prepared using indigestible dextrin as the powdered base material in warm water, all the tested samples Compared with the control of oolong tea, the medium will damage the aroma or flavor, etc. This effect becomes more significant as the amount of indigestible dextrin increases. [Experiment 2: The effect of differences in the types of powdered substrates on the cold water solubility of powdered plant extracts for beverages] (1) Summary Add and blend branched α-glucose in drinking plant extracts Glycan mixtures, indigestible dextrins or dextrins are used as powdered substrates, and the effects of differences in the types of powdered substrates on the solubility of powdered plant extracts for beverages are investigated. Assuming that the plant extract beverage is used in cold water, the experiment is carried out under low temperature conditions that are relatively difficult to dissolve. [0059] (2) Experimental method (a) The preparation of the tested sample is mixed with the general dextrin (trade name "commodity" in such a way that the solid content is converted into 5 parts by mass relative to 1 part by mass of the oolong tea extract solids) Pine Dex # 1 ", a starch decomposed product of DE7.5, sold by Matsutani Chemical Industry Co., Ltd.) instead of the branched α-glucan mixture or indigestible dextrin, the blend was obtained in the same manner as in Experiment 1. And powdered oolong tea with dextrin. (b) Solubility test: the powdered oolong tea mixed with dextrin obtained in (a) above, and the tested samples 5 and 13 obtained in experiment 1 (relative to 1 part by mass of solids derived from oolong tea extract) Powdered oolong tea containing 5 parts by mass of branched α-glucan mixture or indigestible dextrin) 0.5g each was added to 50ml of cold water at 5 ° C, and each was stirred at 200 rpm for visual determination until completely dissolved Time. The experiment system was performed twice, and the results of evaluating the solubility in four stages based on the average time of the two times are shown in Table 3. In addition, those who dissolve more than 5 minutes and less than 10 minutes are evaluated as "4", those who dissolve more than 10 minutes and less than 15 minutes are evaluated as "3", those who dissolve more than 15 minutes and less than 20 minutes It is evaluated as "2", and those who dissolve for more than 20 minutes are evaluated as "1". [0060] [0061] As shown in Table 3, the powdered oolong tea of the present invention using the branched α-glucan mixture as the powdered base material has the best solubility, and is completely dissolved in 5 minutes or more and less than 10 minutes. On the other hand, it was confirmed that the powdered oolong tea using indigestible dextrin as the powdered base material required 10 minutes or more and less than 15 minutes to dissolve, and the solubility was slightly poor. Furthermore, powdered oolong tea with dextrin as the powdered base material will agglomerate when added to cold water, and it will take more than 20 minutes until completely dissolved, and the solubility is significantly lower. [0062] From the results of Experiments 1 and 2 described above, it can be concluded that the branched α-glucan mixture of the present invention is compared to dextrin used in conventional powdered oolong tea or currently marketed as a water-soluble food For the indigestible dextrin of fiber, the solubility of powdered oolong tea and the retention of the aroma or flavor when dissolved in hot water are excellent. It is generally believed that the higher solubility and flavor maintenance effect caused by this branched α-glucan mixture is not only the tea produced by processing and extracting the same tea tree in oolong tea, It can be played in the same way in all the plant extract beverages with aroma or flavor. [0063] The reason for the present branched α-glucan mixture to retain the flavor derived from the drinking plant extract more effectively than the conventionally known powdered substrate is unknown. However, it is generally considered to have the above-mentioned structural characteristics of (A) to (C), in particular, compared to indigestible dextrin or dextrin, it has a digestion produced by isomalt glucanase digestion. The structural characteristics of isomaltose with a solid content of more than 5 mass% are necessary to exert its function, and it can be presumed that the structural characteristics of the branched α-glucan mixture act on the flavor and aroma components of plant extracts. [0064] Hereinafter, the present invention will be described in further detail by examples, but the present invention is not limited by these examples. [Example 1] [0065] <Powder Green Tea> 0.5 kg of green tea leaves was added to 10 kg of warm water at 80 ° C. and extracted at 80 ° C. for 15 minutes. Meal separation was performed to obtain 8 kg of tea extract with Brix 2.5 degree. After the obtained extract is clarified by a centrifuge, it is supplied to a membrane for concentration. A branched α-glucan having the following characteristics (a) to (j) obtained according to the method disclosed in Example 5 of International Publication No. WO2008 / 136331 was added and dissolved in the obtained concentrated liquid The sugar mixture powder was 150 g, and the solution was freeze-dried to obtain powdered green tea. The mass ratio of the tea extract and the branched α-glucan mixture in terms of solids is 1: 0.75. The obtained powdered green tea was dissolved in warm water at 70 ° C. As a result, it quickly dissolved and the original refreshing aroma and flavor of green tea were felt. <Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more connected by an α-1,4 bond has a bond other than the α-1,4 bond A branched structure of glucose with a polymerization degree of 1 or more. (c) Isomalt glucanase digestion produces 38.0% by mass of isomaltose solids per digest. (d) The water-soluble dietary fiber content determined by high-performance liquid chromatography (enzyme-HPLC method) was 81.2% by mass. (e) The ratio of α-1,4-linked glucose residues to α-1,6-linked glucose residues is 1: 2.6. (f) The total of α-1,4-linked glucose residues and α-1,6-linked glucose residues account for 70.3% of all glucose residues. (g) The α-1,3-linked glucose residue is 2.8% of all glucose residues. (h) The glucose residues bound by α-1,3,6 are 7.2% of all glucose residues. (i) The weight average molecular weight is 4,600. (j) Mw / Mn is 2.3. [Example 2] [0066] <Powder Black Tea> 0.75 kg of black tea leaves were added to 10 kg of warm water at 80 ° C. and extracted at 80 ° C. for 15 minutes. Meal separation was performed to obtain 8 kg of extract with a Brix degree of 3.8 degrees. After the obtained extract is clarified by a centrifuge, it is supplied to a membrane for concentration. To the obtained concentrated liquid, a branched α-glucan mixture having the following characteristics (a) to (j) obtained according to the method disclosed in Example 3 of International Publication No. WO2008 / 136331 is added. 300g of powder, freeze-dried the solution to obtain powdered black tea. The mass ratio of the mixture of black tea extract and branched α-glucan in terms of solids is 1: 1.5. The obtained powdered black tea was dissolved in warm water at 70 ° C. As a result, it quickly dissolved, and the original aroma and flavor of the black tea were felt. <Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more connected by an α-1,4 bond has a bond other than the α-1,4 bond A branched structure of glucose with a polymerization degree of 1 or more. (c) Isomaltose is digested by isomalt glucanase to produce 36.4% by mass of isomaltose per solid of digest. (d) The water-soluble dietary fiber content determined by high-performance liquid chromatography (enzyme-HPLC method) is 75.2% by mass. (e) The ratio of α-1,4-linked glucose residues to α-1,6-linked glucose residues is 1: 1.5. (f) The total of α-1,4-linked glucose residues and α-1,6-linked glucose residues account for 68.0% of all glucose residues. (g) The α-1,3-linked glucose residue is 3.5% of all glucose residues. (h) The glucose residues bound by α-1,3,6 are 4.5% of all glucose residues. (i) The weight average molecular weight is 6,300. (j) Mw / Mn is 2.2. [Example 3] [0067] <Powder Chamomile Tea> 1.5 kg of chamomile tea leaves was added to 10 kg of warm water at 80 ° C. and extracted at 80 ° C. for 15 minutes. Meal separation was performed to obtain 16 kg of extract with a Brix degree of 1.6 degrees. After the obtained extract is clarified by a centrifuge, it is supplied to a membrane for concentration. To the obtained concentrated liquid, a branched α-glucan mixture having the following characteristics (a) to (j) obtained according to the method disclosed in Example 4 of International Publication No. WO2008 / 136331 is added. 300g of powder, freeze-dried the solution to obtain powdered chamomile tea. The mass ratio of the mixture of chamomile tea extract and branched α-glucan in terms of solids is 1: 0.8. The obtained powdered chamomile tea was dissolved in warm water at 70 ° C. As a result, it quickly dissolved and the original refreshing aroma and flavor of the chamomile tea were felt. <Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more connected by an α-1,4 bond has a bond other than the α-1,4 bond A branched structure of glucose with a polymerization degree of 1 or more. (c) 41.8% by mass of isomaltose solids per digest is produced by isomalt glucanase digestion. (d) The content of water-soluble dietary fiber determined by high-performance liquid chromatography (enzyme-HPLC method) is 68.5% by mass. (e) The ratio of α-1,4-linked glucose residues to α-1,6-linked glucose residues is 1: 1.9. (f) The total of α-1,4-linked glucose residues and α-1,6-linked glucose residues account for 78.9% of all glucose residues. (g) The α-1,3-linked glucose residues are 1.7% of all glucose residues. (h) The glucose residues bound by α-1,3,6 are 2.2% of all glucose residues. (i) The weight average molecular weight is 10,000. (j) Mw / Mn is 2.7. [Example 4] [0068] <Powder Houttuynia cordata> 0.5kg of Houttuynia cordata leaf was added to 10 kg of warm water at 90 ° C. and extracted at 90 ° C. for 15 minutes. Meal separation was performed to obtain 8 kg of extract with a Brix degree of 1.9 degrees. After the obtained extract is clarified by a centrifuge, it is supplied to a membrane for concentration. To the obtained concentrated liquid, a branched α-glucan mixture having the following characteristics (a) to (j) obtained according to the method disclosed in Example 6 of International Publication No. WO2008 / 136331 is added. 250g of powder, freeze drying the solution to obtain powdered Houttuynia cordata tea. The mass ratio of the mixture of Houttuynia cordata extract and branched α-glucan in terms of solids is 1: 1.2. The obtained powdered Houttuynia cordata tea was dissolved in warm water at 70 ° C. As a result, it quickly dissolved and the original aroma and flavor of Houttuynia cordata tea were felt. <Characteristics of branched α-glucan mixture> (a) Glucose is used as a constituent sugar. (b) The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more connected by an α-1,4 bond has a bond other than the α-1,4 bond A branched structure of glucose with a polymerization degree of 1 or more. (c) 40.1% by mass of isomaltose per solid of digested matter is produced by isomalt glucanase digestion. (d) The water-soluble dietary fiber content determined by high-performance liquid chromatography (enzyme-HPLC method) was 83.8% by mass. (e) The ratio of α-1,4-linked glucose residues to α-1,6-linked glucose residues is 1: 3.8. (f) The total of α-1,4-linked glucose residues and α-1,6-linked glucose residues account for 66.6% of all glucose residues. (g) The α-1,3-linked glucose residue is 2.6% of all glucose residues. (h) The glucose residues bound by α-1,3,6 are 5.6% of all glucose residues. (i) The weight average molecular weight is 3,200. (j) Mw / Mn is 2.1. [Reference example] [0069] <Powder plant extract for beverages> In addition to using dextrin DE25 (trade name "Pine Dex # 3", sold by Matsutani Chemical Industry Co., Ltd.) which is a general dextrin, DE20 paste Jing (trade name "LDX35-20", sold by Showa Industries Co., Ltd.), DE15 dextrin (trade name "Glister", sold by Matsutani Chemical Industry Co., Ltd.), DE14 dextrin (trade name "liquid "Dextrin", sold by Matsutani Chemical Industries Co., Ltd., DE11 (trade name "Pine Dex # 2", sold by Matsutani Chemical Industries Co., Ltd.) or DE4 dextrin (trade name "Pine Dex # 100"", Sold by Matsutani Chemical Industry Co., Ltd.) Instead of the branched α-glucan mixture used in Example 1, six kinds of powdered green tea were prepared in the same manner as in Example 1. [0070] The 6 kinds of powdered plant extracts (powder green tea) obtained in this example and the powdered plant extracts (powder green tea) of the present invention obtained in example 1 were used as solids derived from green tea extract Each was put into a teacup in the form of 0.33 g and dissolved in 100 ml of hot water at 70 ° C. The flavors were compared for these. As a result, the 6 kinds of powdered plant extracts for beverage obtained in this example were compared with those in Example 1. The obtained powdered plant extract for beverages of the present invention is significantly inferior in terms of flavor, aroma, unique bitterness of green tea, and taste derived from the base material. [Industrial Applicability] [0071] As described above, the present invention provides powdered plant extracts for beverages having improved flavor and solubility compared to conventional powdered plant extracts for beverages and the like Manufacturing method. The impact of the present invention on this field is so great that the industrial applicability of the present invention is extremely great.

Claims (10)

A powdered plant extract for beverages comprising a drinkable plant extract and a branched α-glucan mixture having the following characteristics (A) to (C), the drinkable plant contained in the powdered plant extract for beverages The mass ratio of the extract and the branched α-glucan mixture in terms of solids is 1: 0.1 ～ 1: 20; (A) uses glucose as the constituent sugar, (B) is located via α-1,4 bonding The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more has a branch having a glucose polymerization degree of 1 or more connected by a bond other than the α-1,4 bond In the structure, (C) is digested with isomalt glucanase to produce 5% by mass or more of isomaltose per solid matter of digest. A powdered plant extract for beverages as claimed in item 1 of the patent application, wherein the aforementioned branched α-glucan mixture is a branched α-glucan mixture having the following characteristics (D); (D) The content of water-soluble dietary fiber determined by high-performance liquid chromatography (enzyme-HPLC method) is 40% by mass or more. The powdered plant extract for beverages as claimed in item 1 or 2 of the patent application, wherein the aforementioned branched α-glucan mixture is a branched α-glucan mixture having the following characteristics (E) and (F) ; (E) The ratio of glucose residues bonded by α-1,4 to glucose residues bonded by α-1,6 is in the range of 1: 0.6 to 1: 4, and (F) by α- The total of 1,4-linked glucose residues and α-1,6-linked glucose residues accounts for more than 55% of all glucose residues. The powdered plant extract for beverages according to any one of claims 1 to 3, wherein the average degree of glucose polymerization of the aforementioned branched α-glucan mixture is 8 to 500. The powdered plant extract for beverages according to any one of the items 1 to 4 of the patent application range, wherein the mass ratio in terms of solids of the mixture of the drinkable plant extract and the branched α-glucan is 1: 0.33 ～ 1: 5. The powdered plant extract for beverages according to any one of items 1 to 5 of the patent application range, wherein the plant of the drinkable plant extract is selected from the group consisting of tea tree, chamomile, roselle, lavender, mint, rose hip, peppermint, Lemongrass, Houttuynia cordata, Gymnema sylvestris, Lagerstroemia indica, Ginkgo biloba, Jute, alfalfa, cumin, hollywood Paraguay, hollyhock tea, eucommia, South African tea, aloe vera, cherry leaves, perilla, wheat, barley More than one of rice, soybean, buckwheat, Korean ginseng, burdock, coffee tree. The powdered plant extract for beverages according to any one of the items 1 to 6 of the patent application range, wherein the drinkable plant extract is carried out by more than one kind selected from leaves, stems, flowers, calyx, roots, seeds, etc. of plants Extracted. The powdered plant extract for beverages according to any one of claims 1 to 7 of the patent application, wherein the plant for drinking the plant extract is tea tree. The powdered plant extract for beverages according to any one of items 1 to 8 of the patent application range, wherein the drinkable plant extract is green tea, oolong tea or black tea. A method for manufacturing powder plant extracts for beverages, comprising the following steps: in the presence of an aqueous solvent, a branched α-glucan mixture having the following characteristics (A) to (C) to a drinking plant extract The step of obtaining the mixed solution by mixing the drinking plant extract and the branched α-glucan mixture in a mass conversion ratio of 1: 0.1 to 1:20 to obtain a mixed solution; and performing the obtained mixed solution The step of powdering; (A) uses glucose as a constituent sugar, and (B) is a non-reducing terminal glucose located at one end of a linear glucan having a glucose polymerization degree of 3 or more connected by α-1,4 linkage The residue has a branched structure with a glucose polymerization degree of 1 or more connected by a bond other than the α-1,4 bond, (C) is digested by isomalt glucanase to generate a solid form of each digest It is more than 5 mass% of isomaltose.